I can’t believe summer is almost over. Although technically autumn doesn’t begin until September 23rd, the start of the school year really marks the end of all things summer for me and most moms. A bit bittersweet don’t you think? Part of me is dying to get back on a schedule and fall into a routine once again. The other part of me enjoys waking up late, days at the beach, and NO homework!
One of the reasons I adore the summer season so much is because we eat our meals outside on the patio. Candlelit dinners (I load the glass top table up with tons of votives) are usually late and relaxed. Chicken kabobs and vegetables are my all time favorite things to eat fresh from the grill. I guess anything from the grill is a treat on a summer night! Inviting friends and family over for a BBQ makes warm evenings in Southern California extra special. Besides a yummy main course, I always make a “company” dessert when guests join us for dinner. 9 times out of 10, the Cream Cheese Pound Cake is the thing I bake! Topped with fresh sliced strawberries and homemade whipped cream – well, there’s just nothing better!
The thing I like most about the Cream Cheese Pound cake is its density and texture. And the cake travels well too! Whether you are heading to a picnic, or taking this cake to a loved one who is going through treatment, you can feel confident that the cake will stay intact until arrival! Phew.
So, if you are aiming to deliver the cake to a friend, there are a couple of ways to go. Cut the cake into 1” thick slices, place on a pretty platter, and cover. Or, cube the cake (1” bite size pieces) and place in a disposable plastic container (like Glad Ware) with a lid. Place clean, sliced berries into a seperate disposable plastic container. Tuck a can of extra heavy whipping cream into a cute bag or basket with the cake and berries, add a bouquet of fresh flowers, and VOILA — you’re all set with a lovely dessert (and gift) for someone you love!
Serving the cake at home? Try making homemade whipped cream! Simply pour a pint of heavy whipping cream into a mixing bowl and beat on high until cream begins to thicken. Add 1 tbsp. sugar and 1 tsp. pure vanilla and beat another minute or so until stiff peaks form. Top cake with berries and whipped cream. Yum!
CREAM CHEESE POUND CAKE
3 c. flour
3 sticks butter at room temperature
8 oz. cream cheese at room temperature
3 cups sugar
1 tbsp. pure vanilla
6 eggs, at room temperature
Preheat oven to 325 degrees. Grease 2 medium bread pans or one large bundt pan.
Cream the butter, cream cheese, sugar, and vanilla until light and fluffy. Add the eggs (scrap the bowl after each addition) one at a time to the butter mixture and blend. When all the eggs are added, mix 30 seconds more. Stir the flour gently into the batter – then mix on low speed until smooth and even about 30 seconds.
Pour the batter into the prepared pan and bake on the center oven rack until golden and firm or a tester inserted in the center comes out dry, about an hour and 30 minutes. If the top of the cake browns too quickly, simply place foil loosely over the top of the cake making sure the sides are vented a little so the cake will bake evenly. Remove cake from oven, cool for one hour, slice, top with berries and cream, and serve. Enjoy!
